Creme brûlée cookie butter stuffed toast

I have a problem with gmos and msg and all kind of stuff they write against in healthy eating blogs 😀 my husband thinks im the soft target for those market campaigns that try to boost their product by calling it organic, healthy, gmo free etc etc He might have a point but what choices do I have. Being the home maker it’s my duty to try to feed my family the best, now this best has different definitions and all of us choose the one that suits us and the one we find convincing. So yes,i do my best not to give gmo cereals to my girls at breakfast. I try to bake stuff with eggs (oh organic eggs if i add so 😂) or i opt for home made French toast,crepe, pancake, halwa parathas and oatmeal. And yes, i replace sugar with honey most of the time. This recipe happened last night as I realized that cookie butter’s jar is still lying as no-one liked it that much. And here you go, i came up with this stuffed toast recipe. Ingredients: White toast 8 slices Eggs 5 Half and half or whole fat milk 300 ml ( one and half cup) Brown sugar ( 5table spoon or more if you like) + 1 table spoon for sprinkle Butter half cup melted Cookie butter ( 4 table spoon) Cinnamon 1 tea spoon Vanilla 1 teaspoon Method: Melt butter and pour it on the baking dish. Sprinkle cinnamon and brown sugar on the melted butter. Spread cookie butter in the toast and make a sandwich. Arrange cookie butter stuffed toast in the same baking dish. In a bowl mix eggs, brown sugar, vanilla and milk. Pour over the bread. Cover and chill at least 8 hours or over night. Preheat oven to 350 degrees. Remove the dish from refrigerator. Bake covered in aluminum foil for 20 minutes and later uncover it and bake for another 25-30 minutes until puffed and lightly browned. For best results use french bread. I use normal slice bread as that is what i had but its best with baguette.

#breakfastdessert